Raspberry Tart
Yield
6 servingsPrep
15 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
granulated |
|
| 6 | tablespoons |
butter
cold |
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
lemon juice
|
|
| 3 | teaspoons |
cornstarch
|
|
| ¾ | cup |
sugar
granulated |
|
| 1 | cup |
raspberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
granulated |
|
| 9E+1 | ml |
butter
cold |
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
cornstarch
|
|
| 177 | ml |
sugar
granulated |
|
| 237 | ml |
raspberries
fresh |
|
Directions
In large bowl, stir together flour, sugar and salt.
With pastry blender or food processor, cut in butter until it resembles tiny peas.
In small bowl and using fork, stir together egg yolk, lemon juice and 1 tablespoon water; sprinkle over flour mixture.
Stirring with fork, add a little more water if necessary to hold dough together.
Using hands, gently shape pastry into ball.
Press dough ⅛ inch thick into flan pan.
Refrigerate while making filling.
Filling: Preheat oven to 425 degrees F.
In small saucepan, stir together water and cornstarch until smooth.
Stir in sugar.
Add raspberries and cook, stirring, over medium-low heat for 10 to 15 minutes or until thickened.
Let cool; spoon into shell, filling no more than ⅔ full.
Bake in 425 degrees F oven for 10 minutes.
Reduce heat to 350℉ (180℃) F and bake 15 minutes longer or until pastry is golden brown.
Let cool in flan ring 15 minutes before removing to rack.
